5 cups kale, stalks removed
5 cups baby spinach
2 avocados, sliced
1 1/2 cups blueberries, fresh
1 1/2 cups raspberries, fresh
1 mango, cubed
3/4 cup craisins or golden raisins
2 cups quinoa, cooked
1/2 cup olive oil
1/4 cup red wine vinegar
6 Tbsp. strawberry or raspberry jam, or orange marmalade
3 Tbsp. honey
6 oz feta cheese
1 cup nuts (toasted almonds, sunflower seeds, walnuts, &/or pecans)
Cook quinoa and set aside.
Prepare kale by removing stems and placing in a bowl. Drizzle a tablespoon of olive oil and a 1/2 tsp of kosher salt over kale. Massage oil into kale to soften greens.
Add spinach, quinoa, fruit, avocado and raisins.
In a small bowl, mix white wine vinegar, olive oil, jam. Toss with greens.
Top with feta cheese and nuts. Drizzle with honey and juice from lime wedges.